Chicken Salad Lettuce Wraps with Grapes and Pecans

Ingredients
1/2 C greek yogurt
1 tsp lemon zest
3 T lemon juice
1 tsp dijon mustard
2 T chopped dill herb, plus more for garnish
Salt and pepper to taste
3 C chicken, shredded
1 C red grapes, quartered
1/2 C toasted and chopped pecans
4 green onions, sliced
1 head Boston Bibb lettuce

Directions
In a large bowl, mix together Greek yogurt, lemon zest and juice, mustard and dill.  Season with salt and pepper.  Stir in chicken, grapes, pecans, and green onions and season again.

Spoon chicken salad into lettuce leaves, garnish with dill.

Coconut peanut noodles with shredded chicken

Ingredients
1/4 C coconut milk
1/2 C peanut butter
1 T sesame oil
2 T shoyu
2 garlic cloves, minced
1 knob ginger, peeled and grated
1 T white vinegar
1 T sugar
1 pound cooked lomein noodles or spaghetti
1 pound shredded chicken
1/4 C fresh cilantro, chopped
4 scallions, chopped

Directions
In a large mixing bowl, mix coconut milk, peanut butter, sesame oil, shoyu, garlic, ginger, vinegar, and sugar until well incorporated.

Toss noodles and chicken with coconut-peanut mixture.  Serve in a large bowl with cilantro and scallions.

You can doctor this up by adding vegetables!

Another version Made this version on April 7, 2017.  It turned out great!!
For the sauce:

• 1/2 C peanut butter
• 1/2 C coconut milk
• 3 T shoyu
• 2 T minced ginger
• 1 T honey
• 1 T fresh squeezed lime juice
• 1 tsp Sriracha
• 2 cloves garlic, finely minced

For the noodles:

• 1 pound soba noodles (other noodles will work too.  I made this with chow mein noodles.  I also added other veggies (won bok, bean sprouts, cucumbers AND did not saute the vegetables first but added them raw.  )
• 1 C frozen edamame
• 1 tsp grapeseed oil
• 1/2 onion, thinly sliced
• 1 pint cherry tomatoes
• 2 bell peppers (any color), thinly sliced
• 2 carrots, cut into matchsticks
• 2 small handfuls of bean sprouts
• Cilantro, sesame seeds, and lime wedges to serve
  

Cauliflower Soup

3 tsp olive oil
1 1/2 lbs cauliflower, roughly chopped
1 1/4 C green cabbage, roughly chopped
 1/2 C leeks, roughly chopped
2 T garlic, minced
1/2 C parsnip, roughly chopped
1 1/2 tsp rosemary, minced
3/4 tsp thyme leaves
2 C coconut milk
2 1/2 C celery juice (or vegetable stock)
1 tsp salt
Black pepper, to taste
Nutmeg, to taste

Directions:

1. Heat the oil slightly in the stock pot, and saute the cauliflower, leeks, parsnips, garlic, rosemary, and thyme until the cauliflower is slightly browned.
2. Add the vegetable stock and coconut milk.  Let simmer for approximately 30 minutes, then season with salt, pepper, and nutmeg.
3. Blend until smooth, either using a handheld blender, food processor or regular blender.  

Cheesy Broccoli Bites

3 cups broccoli florets, steamed and blotted dry
2 T low-fat cottage cheese
1/4 cup parmesan cheese
2 large egg whites
1/8 tsp salt
Pinch of black pepper
1/2 tsp garlic powder
1/2 tsp dried minced onion
3/4 cup shredded mozzarella, optional

Directions:

1. Preheat oven to 450 deg. F.  Line a 12-cup muffin tin with silicone or foil muffin liners and spray with cooking spray.
2. Chop the broccoli florets into small pieces (no bigger than the size of a marble).
3. In a large bowl, add the broccoli, cottage cheese, parmesan, egg whites, salt, pepper, garlic powder, and onion.  Stir until everything is well combined.
4. Scoop two tablespoons of the broccoli mixture into each muffin tin and press down with your fingers.  Sprinkle each bite with mozzarella if desired.
5. Bake for 20 to 30 minutes, or until lightly brown on top.  Remove from oven and enjoy warm.
   
    

All-time favorite Chocolate Chip Cookies

1/2 cup butter, softened to room temperature
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
2 tsp vanilla
1 1/2 cup flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1 cup nuts

Directions:
Preheat oven to 350 deg. F.  Cream softened butter and sugar on medium-high until light and fluffy.  Add egg and vanilla, and mix until combined.  Add in the flour, cornstarch, baking soda, and salt, and beat until combined.  Fold in chocolate chips and nuts until just combined.

Spoon on parchment-covered baking sheet.  Chill in frig for at least 10 to 20 minutes.  Bake for 10-12 minutes.  Cool on baking sheet for about 5 minutes.
These can also be frozen for up to 3 to 4 months.

Lactation cookies

Housepoet's Famous Lactation Boosting Oatmeal, Chocolate Chip & Flaxseed cookies ™

Ingredients :

• 1 cup butter or marg
• 1 cup brown sugar
• 1/2 cup white sugar
• 4 tablespoons water
• 2 tablespoons flaxseed meal*
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups flour (if using whole wheat cut down to 1 1/2 cups)
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 3 cups oats, thick cut if you can get them
• 1 cup or more chocolate chips
• 2 tablespoons of brewers yeast* (be generous)

Directions:

Preheat oven at 375 degrees F. Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes. Cream (beat well) butter or margarine and sugar. Add eggs one at a time, mix well. Stir flaxseed mixture and add with vanilla to the margarine mix. Beat until blended. Whisk together dry ingredients, except oats and chips. Add to butter/margarine mixture. Stir in oats then chips. Scoop or drop onto baking sheet, preferably lined with parchment or silpat. The dough is a little crumbly, so it helps to use a scoop.

Bake 8-12 minutes, depending on size of cookies.

Serves: 6 dozen cookies

Preparation time: 15 minutes 

*can be found at any local health food store. 
*NOTE* IT MUST BE BREWERS YEAST, NO SUBSTITUTIONS.

Scalloped Potatoes

3 T butter, divided

6 peeled russet potatoes (about 2 lbs), cut into 1/8” slices

1 garlic clove, minced

¾ cup (3 ounces) shredded Gruyere or Swiss cheese

½ t salt

1/8 t black pepper

1 C milk, heated

1.  Preheat oven to 425 deg. F.  Spread an 11” by 7” baking dish or gratin dish with 1 T butter.

2.  Arrange half of the potatoes in dish.  Sprinkle with half the garlic.  Drizzle with half the remaining butter.  Sprinkle on half the cheese and half the salt and pepper.  Repeat layers.  Pour hot milk over potatoes.

3.  Bake 40 minutes or until potatoes are tender, milk is absorbed and top is browned.